Soak corn husks in water. Fill the large bowl with hot water and ease in the corn husks to soak for about half an hour.
30 Corn husks, Hot water
Dry the corn husks. Afterward, take the corn husks out to dry making sure that you drain them and pat them dry with a cloth.
30 Corn husks
Heat the broth. Heat up the vegetable broth.
3½ cups Warm vegetable broth
Make the masa. In the mixing drop in the masa, salt, and all the seasons and whisk them all together well.
4 cups Corn masa flour, 1 tsp Each of salt, cumin, and chili powder
Add the broth. Now, slowly add in the warm broth as you mix everything up with your hands. It should be quite uniform.
3½ cups Warm vegetable broth
Add the coconut oil. Melt the coconut oil and add it in as well, then knead it all together.
3/4 cup Coconut oil
Add the filling. Take the husks and tear them into strips that you can tie. Use a spoon to adjust the masa mixture into them, and then the filling, leaving some room to be able to fold them so that they are covered shut. Then, you tie each one with a strip of husk.
Cook the tamales. Place the tamales neatly with the open ends facing up in the steamer basket of the stockpot. Add about two inches of water and heat it on high until it boils, at which point you can set the heat on medium. Cook them for about an hour, making sure that they have enough water until the dough gets pretty hard and it pulls a little.
Serve the tamales. Now you just leave them be for 10 minutes to settle and they're ready to serve!